• Preheat oven to 400°F. Grease large baking sheet with oil. Using tweezers or needle-nose pliers, remove any tiny bones from fillets. Place fillets, skin side down, on prepared baking sheet.
• Heat oil in large sauté pan set over medium heat; pour half into a cup. Set aside. Add green onions and carrot to the pan; cook for about 3 minutes or until softened. Add bread cubes, broth, egg, 1/4 tsp salt, and the pepper; toss until moistened. Spoon oval mounds of the stuffing onto fillets. Press lightly to pack; drizzle with reserved oil.
• Bake for 18 to 20 minutes or until stuffing is golden and fish flakes when tested; gently transfer stuffed fillets to plates.

Tip: Make-ahead! Let stuffing cool to room temperature before mounding on fillets. Cover with plastic wrap and refrigerate for up to 2 hours. Increase baking time by 5 minutes.